An ultra-low calorie recipe for spaghetti bolognese with delicious spaghetti made from courgettes and carrots
Brown the mince in the olive oil and set aside, retaining the meat juice and oil in the pan
add the finely diced onion and crushed garlic. Sweat over a moderate heat for 2-3 minutes, then add the diced carrot and celery. Continue to cook for 2-3 more minutes.
Add the mince and the diced mushrooms into the pan and sprinkle over the oregano. Stir well then pour over the red wine and the chopped tomatoes. Season well with salt and pepper
Bring the mixture to a gentle simmer, cover and cook for at least 60 minutes till the sauce thickens and reduces. Stir occasionally and add more water if it starts to stick. Adjust the seasoning as necessary.
This makes enough for 6 portions of sauce, so once it is cooked, I usually freeze what I don't want to use immediately before finishing the dish with the vegetable noodles
To make the noodles, spiralise half a courgette and carrot per person. I use a fairly 'thick' setting as otherwise the noodles tend to collapse too much as they cook
Take a deep frying pan or wok and add just enough oil to stop the noodles sticking. Heat to a moderate temperature and cook, stirring constantly, till the courgette starts to go translucent. Season with a little salt and pepper
Serve the noodles piled up with sauce on top and freshly grated parmesan